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–+ servings

Pumpkin Lasagna Rolls

Chicken sausage, spinach and rich ricotta cheese are wrapped in boiled lasagna noodles then topped with a fragrant and slightly sweet pumpkin sauce!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 10 rolls

Ingredients
  

  • 10 uncooked regular lasagna noodles Do not use "no boil"
  • 1 lb. ground chicken sausage or 4 links, uncooked & casings removed
  • 1 tsp. kosher salt
  • ½ tsp. pepper
  • 1 tsp. garlic powder
  • 1/2 yellow onion diced
  • 1 15-oz. container whole milk ricotta cheese
  • 2 cloves garlic minced
  • 1 cup fresh spinach leaves chopped
  • ¼ cup grated parmesan cheese

pumpkin sauce

  • 1 15-oz. can pure pumpkin puree
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp. butter or ghee
  • 1 tbsp. flour can use gluten-free
  • 1 cup unsweetened plain almond milk
  • 1 tsp. dried thyme leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

Instructions
 

  • Preheat the oven to 350 degrees.
  • Bring a large pot of water to boil over high heat. When boiling, add two lasagna noodles at a time and cook until soft and bendy, about 4-5 minutes. Place cooked noodles onto a sheet pan then continue to cook two noodles at a time.
  • Meanwhile, heat 1 tbsp. olive oil over medium heat in a skillet. When warm, add ground chicken sausage and cook until browned, about 3-4 minutes. Remove from pan and add to a large mixing bowl.
  • In the same skillet, warm another 1 tbsp. olive oil then add 1/2 onion, diced and 2 minced garlic cloves. Cook until soft, then add to mixing bowl with browned sausage. Mix in chopped spinach and season with salt and pepper. Remove from pan and place into mixing bowl with chicken.
  • In the same skillet, warm another 1 tbsp. olive oil then add 1/2 onion, diced and 2 minced garlic cloves. Cook until soft, then add in butter to melt. Whisk in flour to create a roux, then add almond milk in splashes and continue to whisk. Once all milk has been added, stir in pumpkin puree and season with salt, pepper and thyme.
  • In a round baking dish, spray cooking spray and spoon in 1/2 cup of pumpkin sauce.
  • On a work surface, lay one lasagna noodle down. Take a couple spoonfuls of ricotta mixture and lay onto noodle, leaving about 3-4 inches of noodle without mixture. Take one end and gently roll to end. Lay on its side in baking dish. Repeat for all noodles.
  • Top lasagna rolls with remaining sauce and grated parmesan cheese.
  • Place dish into preheated oven and bake for 20-25 minutes or until golden and bubbling. Let cool slightly before serving!
Keyword chicken, dinner, fall recipe, italian,, lasagna, pasta, pumpkin, ricotta, spinach
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